Sunday, October 14, 2012

Two for the Price of One!

Sorry everyone for going so long without a post! I've been spending the majority of my weekend trying out some new recipes with varying success:

Firstly, my attempt at creating a 'Paleo Pumpkin Walnut Semifreddo' turned out to be a flop. It has a decent flavor, but the texture is nowhere near that of what it should be. A good semifreddo should soft and light, not grainy and like an ice cube (like mine!).

Then, there's my attempt at making an 'Offal Stew' using beef liver and heart... I have no problem with the flavor and texture (I even find it to be quite tasty); however, Justin, doesn't find it as appealing. He says it's good... in small doses... I appreciate the honesty, yet feel disappointed at the same time. I know, I know... liver and heart are not for everyone. It just stinks knowing that I spent a decent amount of time and effort (and money) making the darn thing, only to have it be described as 'Just okay.'

On the plus side, I have become quite proficient at making two awesome edibles that are quickly becoming staples in our diet:

Pressure Cooker Bone Broth

(Pic taken with my beautiful swiss chard and brussel sprouts from the Public Market)

Ingredients:

1 large onion, cut into large chunks

4-5 cloves garlic, smashed

2.5 pounds of assorted bones (I use whatever I can get from the market, usually a mix of soup bones, neck bones, or oxtails. A gnarly nuckle bone would also work nicely here.)

8 cups of water (enough to cover the bones but not more than 2/3rd the capacity of the pressure cooker)

1 teaspoon apple cider vinegar

2 tablespoons of fish sauce

Method:

Dump the onion and garlic into the pressure cooker (make sure it’s at least 6-quarts), toss in your bones (frozen is fine), cover with water (make sure you don’t fill more than 2/3rds capacity!), add the vinegar and fish sauce.

Lock on the lid and turn the dial to high pressure. Place the pot on a burner set on high heat. Once the indicator pops up showing that the contents of the pot have reached high pressure, immediately decrease the temperature to the lowest possible setting to maintain high pressure (low is normally adequate).

Set the timer for 30 minutes (I let it go for 50 minutes if I’m cooking meaty shanks or oxtails).

When the timer dings, turn off the burner and remove the pot from the heat. Let the pressure release naturally (10-15 minutes).

Remove the lid, skim of the scum (if you desire), and strain the broth.

I don’t parboil the bones to decrease the scum because I’m lazy. Plus, there really isn’t that much left after you strain it.

I got this recipe from Nom Nom Paleo (http://nomnompaleo.com/post/16004110328/quick-pressure-cooker-bone-broth) and just subbed in the onion/garlic for the leeks and carrots. (FYI, this recipe could also be done in a slow cooker. Throw everything in and let it cook low and slow for 24 hours YES, 24 HOURS! You want all that cartilage and marrow to break down and release their rich, goodness into the broth...) The broth is gelatinous, rich and wonderful! Plus, you get to eat all the leftover marrow and meat that just melts in your mouth... I just sip on some as it is and then save rest to use in soups, stews and other dishes. Definitely a keeper for anyone!

And...

Oven Roasted Chicken

Ingredients:

one 3 to 5 pound pasture-raised chicken

1 lemon, quartered

2 sprigs rosemary

1/2 bag baby carrots

2 turnips, cut into 1 inch pieces

2 medium sweet potatoes, cut into 1 inch pieces

~2 tablespoons good quality extra virgin olive oil

~ 1/2 tsp paprika

~ 1/2 tsp garlic powder

generous dash unrefined sea salt and freshly ground black pepper

1/2 cup fresh bone broth (see what I mean about using it in other recipes?)

Method:

Preheat the oven to 275 degrees F.

Rinse the chicken and pat it dry.

Sprinkle the inside with salt, pepper, garlic powder and paprika.

Take some of the veggies and place them inside the chicken, being sure to leave room for 1/2 of the lemon and one of the sprigs of rosemary.

Squeeze a little lemon juice inside the chicken and place 2 quarters inside, along with 1 sprig rosemary.

Drizzle olive oil over the chicken and sprinkle the bird generously with salt, black pepper, garlic powder and paprika.

Strip the remaining sprig of rosemary of it's needles and rub them onto the chicken.

Place the remaining veggies into a clay baker or baking dish, place the trussed chicken on top, and add 1/2 cup bone broth to the bottom of the pan. Squeeze the juice of the remaining 2 quarters of lemon onto the chicken and throw them into the pan as well.

Place the chicken in the oven, covered, and roast for about three hours.

Increase the heat to 375 degrees F and continue roasting for about thirty to forty-five minutes.

Remove from the oven and allow the bird to rest five to ten minutes before carving.

Serve with roasted veggies from the pan.

Save the chicken’s frame to make roast chicken stock.

I use this as the base recipe: http://nourishedkitchen.com/recipes/?recipe_id=6003324, adding the lemon, rosemary, paprika and veggies. You could really use any spice/herb combos to suit your personal tastes. The thing I love is that this is so unbelievably simple and tastes so good! The chicken just falls off the bones and the veggies are amazing! You'll never want to buy one of those rotisserie chickens from the store again!

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About Me

Hi! My name is Sarah and I'm addicted to searching for and trying out new recipes. What started as a way for me to develop my cooking skills and expand my culinary horizons, has turned into a bit of an obsession.

In the summer of 2012, I stumbled upon the Paleo diet and have since made the transition to follow that kind of lifestyle. Aka, I eat real food, lift heavy things and try to live a clean life.